French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it’s like, “Not another bloody zucchini!” That said, this is one of the joys of eating seasonally -- anticipation and excitement at the start of the season, despair and overload at the end.
This shows just how perfumed basil is.
Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese.
If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
Gather up everything there is to love about Vietnamese food and put it in one dish and you'd probably have this salad.
Fennel and Apple Slaw:
This Mediterranean-inspired salad is delicious proof of how effortless and quick it can be to pull together an elegant, satisfying, healthy meal. It's just a matter of elevating cupboard staples with a few fresh, flavorful, easy-prep ingredients. Here canned white beans and tuna are upgraded with a bright lemon-oregano dressing, served on a bed of crisp radicchio and lettuce and garnished with fresh parsley leaves. Serve it with some good crusty bread for a meal that is simply stunning. I call for olive oil-packed tuna for its decadently rich taste and texture. Enjoy this salad with some crusty whole-grain bread or Parmesan-Herb Flatbread Crackers.
Fresh, hot, sour, salty, and sweet -- Thai cuisine, and this salad, hits every pleasure point. The dressing alone is like money in the bank, it improves nearly anything it touches.
Melons and cucumbers are naturals together -- they're practically siblings in the botanical world -- but cooks rarely pair them. Here, they get some Mediterranean attitude with mint and garlic, making them into the coolest possible essence of summer-in-a-bowl.